A rich, fruity nose conveys strawberry jam, rhubarb, blackberry and spicy hints of cinnamon and anise. A taste finds the wine firm and round, with flavours of sour cherry, blueberry, cranberry and lingering oak-vanilla.
Picked at the Moira Vineyard on September 15th as grape sugars averaged 21° Brix.
At harvest, most of the fruit was destemmed and crushed. A small portion (10%) was held back for whole-cluster fermentation. Primary fermentation using indigenous yeast lasted 15 days.
The wine was transferred to one, two and three-year-old French oak barrels to complete malolactic fermentation and age for nine months.
At the time of bottling, August 2017, the wine was measured at 12% alcohol, 0 grams per litre residual sugar, 5.5 grams per litre titratable acidity and 3.64 pH.
Only 50 cases were produced. Enjoy now to 2028.
Try with a New York steak, wild boar, barbequed salmon or roasted veal. Serve near 14° C.